Jumbo Peanut Butter Banana Muffins

Crazy about banana’s?

What’s not to like about one of natures super fruits. Banana’s are high in potassium in which potassium stimulates your muscles, nerves and brain cells, and as a bonus, can also help reduce blood pressure and risk of stroke. Bananas also contain three natural sugars – sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Exactly how much energy?

Well research has proven that just two bananas provide enough energy for a 90-minute workout. It’s no wonder the banana is the number one fruit with many of the world’s leading athletes. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. According to Scientific Research, full ripe banana with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) can combat abnormal cells. The darker patches it has the higher will be its immunity enhancement quality; Hence, the riper the banana the better the anti-cancer quality. Yellow skin banana with dark spots on it is 8x more effective in enhancing the property of white blood cells than green skin version.

Eating 1-2 banana/s a day increases immunity, combats depression.

Did you know you that before you throw the reel away to rub it across your teeth to naturally whiten them.

Did you know that banana cultivation there goes back to at least 5000 BCE, and possibly as far as 8000 BCE.

Did you know its safe and prefered to eat bananas when they are brown?

Do you know how to properly store Banana’s?

Here is an excerpt from one of the largest banana’s producers in the world on proper ripening and storage of banana’s.

Chiquita Banana Ripening & Storage TipsMost people like their bananas when the peel is yellow or yellow with brown flecks.

If the bananas you buy are too green, you can put them in a brown paper bag with an apple or tomato overnight to speed up the ripening process.

You can slow down the banana ripening process by storing the fruit in the refrigerator. The skin may darken, but the banana will be just right for several days.

If your bananas get too ripe before you can eat them, don’t throw them away. Store them peeled in the freezer in baggies to use in banana smoothies, shakes, or make a banana bread recipe.

Now I’ll have to admit I am not a fan of banana’s, but i love banana bread and muffins.

Everyone else in my home eats them so it’s rather rare to see them turn brown and ripen with their natural sugars, making them just perfect for banana bread or muffins. But this last week I ended up buying more than eaten and was able to freeze a few batches to make bread this fall.

Now instead of making muffins with the same base recipe thousands of others use I decided to tweak this classic muffin and add two other ingredients that do pair perfectly with banana’s.

That is peanut butter and chocolate, making another adjustment by using whole wheat or unbleached flour. I decided to use brown sugar instead of granulated and topped the muffins off with a cinnamon streusel topping.

Now from the pictures the muffins look dense that is from the cocoa powder and whole wheat flour. One bite and the peanut butter and banana muffin is soft, moist with hints of peanut butter, cinnamon, cocoa powder and maintaining their wonderfully sweet banana flavor.

If you weren’t crazy about banana’s or muffins before, one bite will change your mind!

About Dish With Clarissa

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill.
Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers.
After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us.
Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

Love your Peanut Butter Banana Muffins recipe and food facts, Clarissa. My husband would particularly enjoy this recipe as he loves peanut butter! We enjoy banana and walnut sandwiches. In Malaysia, we are quite fortunate as we can get many varieties of bananas. Am enjoying your posts. Thank you for sharing.

Wow! I learn a lot from this post. I grow up is Jamaica and had a lot of banana tree in my yard but wasn’t even knowledgeable of what was in the the skin. I eat a lot of banana Smiles… However, as always you give us to detail on how to make our own…you are my ”TOP CHEF” Keep shining Clarissa.

Wah… I will have to go a few weeks without a kitchen. But I do have sauces and soups stacking up in my freezer. I’ve stayed away from banana’s this summer as it was suggested that mosquitoes like banana breath (and find you more tasty!).

I’ve been busy with family…the newest grand-baby. I forgot what it is like to have to feed a little one every two hours! Add her three year old brother in the mix and it seems like I only have free weekends.

Thanks for stopping by it reminds me to check out the great information you provide here!
About bananas… are the itty bity black bits the seeds? I remember a prof in college was going to find out for us…but I don’t remember the answer.

Oh, thank goodness! I did see this recipe before today! My memory is so crowded I felt I had not visited for awhile and seeing your face/gravatar looking different from the way I last saw it, that made me forget, too! I love the idea of streusel topping to complete the sweetness of this healthy treat!

Come on in and browse. The biscuits were made fresh this morning, the Slush Puppie machine was just refilled with a new bottle of red syrup, and we have the biggest selection of bait this close to town.

My name is Diane Roark. I blog about easy recipes to help you put dinner on the table quickly. I love those Southern recipes for special occasions too. Pour a glass of sweet tea, pull up a chair and let's talk recipes.